Table 3.1. Some properties of cheese categorized according to type of coagulation, and procedures for moisture and acidity control. Plus signs and column three indicate relative amounts
Table 3.2. Typical composition (% by weight) of some cheese varieties.
Table 6.1: Culture Activity Test. pH of test media versus time.
Table 8.1. List of Standards for Dairy Products. Fluid cow’s milk products, except creams, shall have a freezing point of -0.508°C or lower.
Table 8.2. Microbiological Limits for Dairy-Cheese, Hard. Ex. Parmesan, aw<0.95 and pH<5.6. All cheeses are made with pasteurized milk.
Table 8.3. Microbiological Limits for Dairy-Cheese, Soft, Semi-Soft, Surface-Ripened. Ex. Brie, Fresh Mozzarella, aw>0.95 and pH>5.4. All cheeses are made with pasteurized milk.
Table 9.1. Typical gross composition (Kg/100 Kg) of cow, dairy sheep, water buffalo, and goat milk
Table 9.3. The principal whey proteins and some properties of importance to cheese making
Table 9.4: Typical fat and protein contents (Kg/100 Kg) for the milk of several breeds of dairy cows
Table 9.5: Biomarkers for grass fed milk among Ontario herds. Herd samples gathered over a period of 12 months
Table 11.1: Cheese varieties with some characteristics, composition, and suggested ratio of protein/fat in standardized milk. Fat and moisture levels for most varieties correspond to definitions given in Canadian regulation
Table 12.1: Some mesophilic lactic acid bacteria commonly used in cheese making
Table 12.2: Some thermophilic lactic acid bacteria commonly used in cheese making
Table 16.1. pH versus time profiles for several cheese varieties
Table 17.1: Glossary of Terms for Judging Cheese
Table 17.2 Glossary of Terminology for Aesthetic Cheese Judging at the 2018 Cheese Awards
Table 18.1: Distribution of milk components between cheese and whey during cheese making. Expected yield is about 10% of milk weight
Table 21.1: Examples showing high, medium, and low levels of Cheddar moisture control
Table 21.2: Variation of composition in 290 Kg blocks of stirred curd Cheddar cheese. Samples were taken from 6 positions in stainless steel hoops after holding at 5ºC for 7 days after pressing
Table 22.1: Some factors that affect survival and growth of pathogenic organisms
Table 24.1: Ultra filtration of whole milk: typical composition of concentrate and permeate. System: polysulfone membrane in tubular configuration), small pilot plant, batch operation at operation at 50°C
Table 34.1: Example of Process Cheese Composition Control